San Joaquin Magazine June 2021

FROM BROKEN TO BRILLIANT

AN INSPIRING TRUE STORY OF OVERCOMING THE ODDS

THE MAGAZINE FOR THE CENTRAL VALLEY

TIPSY GRAZER

GRAZING TABLES, CHARCUTERIE BOARDS, AND CUSTOM PICNICS – OH MY!

MAGAZINE

JAPANESE HOT SPOTS TAKE A TOUR OF JAPAN RIGHT HERE IN THE 209

JUNE 2021

SCAN TO READ ONLINE

SJMAG.COM

| JUNE 2021 1

Keeping Your Family Comfortable for over 15 Years Strong

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Dive Into Better Banking

Bank of Stockton has been a competitive force in banking services for more than 154 years. From business loans to expand a growing venture to real estate loans to help you buy a new home, we’ve always been here for all your banking needs. We are constantly working to make banking easier and more convenient with innovative products like our mobile banking app, remote deposit and security transaction alerts. Visit one of our branches today or check us out online and see why Bank of Stockton swims circles around the competition.

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THANK YOU! FOR VOTING US

BEST COSMETIC SURGEON IN SAN JOAQUIN

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JUNE 2021 | SANJOAQUINMAGAZINE.COM

Every step we take is toward healthier days.

Get the care you need today.

Over the past year, many people put routine doctor’s visits or planned procedures on hold.

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LENDING IN YOUR COMMUNITY We’re committed to supporting the borrowing needs of the communities we serve. Here are a few examples of projects we’ve recently financed for clients.

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Contents Features 23

JUNE 2021

23

FROM BROKEN TO BRILLIANT

In 1972, when Gary Buckmann was a 20-year-old gymnast at Chico State University, he had a devastating accident on the long horse vault. Landing from eight-and-a-half feet in the air onto his head, Gary suffered a broken neck that left him paralyzed. After four weeks in traction, doctors told him he wouldn’t recover and he’d never walk again, but Gary didn’t accept that diagnosis. “That totally devastated me,” but Gary remembers saying, “No that’s not the plan Doc.” BY NORA HESTON TARTE

36 JAPANESE HOT SPOTS

When it comes to Japanese cuisine, sushi is usually the first thing to come to mind. But thanks to a handful of gourmet eateries in the 209, fellow foodies can try a taste of Japan right here in our own backyard.

From creative and colorful works of sushi art to sizzling ramen soups and bento boxes, there is something for even the pickiest eater. Join us as we explore the flavorful, fresh cuisine of the Japanese culture. So grab your chopsticks, bring your appetite, and dig in with us on our tour of Japanese cuisine in San Joaquin County! BY SUZANNE LEDBETTER

36

48 TIPSY GRAZER

There has long been something romantic about packing a picnic and enjoying a grazing meal with your person. The problem, quite often, is in the prep. That’s why Lexi Burns created Tipsy Grazer, a Lodi-based company that offers grazing tables, cheese and charcuterie boards, and to-go boxes for a variety of occasions, from date nights to corporate events to wedding proposals. “A typical box or board includes gourmet cheeses, charcuterie meat, artisanal crackers, fresh and dried seasonal fruits, nuts and other accompaniments. Ingredients are arranged into fun designs, so the end product is both beautiful and delicious,” Lexi says. And customers can even choose from vegetarian, vegan, gluten-free, or nut-free options.

48

BY NORA HESTON TARTE

61 BLAZIN’ CAJUN

Bubbling seafood boils, pots of fresh ingredients, the freedom to have the seafood you want, the way you want, in a friendly environment – it doesn’t get any better! Dive into an exceptional dining experience that will leave you feeling like you just spent an afternoon on the beach at Stockton’s own Cajun restaurant, Blazin’ Cajun. That’s just what Owner Sam has in store for you with her fun, laid-back dining experience where you’ll feel just like a guest in her home—and she wouldn’t want it any other way. BY ANGELA RUDOLPH

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Contents

JUNE 2021

30

70

58

D MISS MAI PHOTOGRAPHY

THE 209

26 WHAT’SUP? Lodi Lake is the place for this full-body workout 28 FROM STOCKTON TO SELENA UOP Grad Jorge RamirezMartinez landed a gig with Netflix 30 HARVEST HOSTS Park your RV at wineries, breweries, golf courses, and more 32 HAPPY 120TH BIRTHDAY The Stockton Chamber celebrated a big anniversary in 2021

NEXT ISSUE

14

52 BACKYARD CAMPING Make it a family affair

66 IT'S WHITE WINE SEASON Discover new varietals

HOME

68 SUMMER’S SIMPLEST SUPPER Make your own poke bowl

54 VODKA HAUTE COUTURE Vodka Service with Style 56 HOT WEATHER HORTICULTURE Plant a thriving summer garden 58 BEE FRIENDLY Attract bees to your backyard

WINE DINE 209

64 IT’S TAPAS TIME Try these four tasty appetizers

70 BARELY BUZZED Learn the art of making cocktails 72 TIDBITS Frog sauce and Smitty’s candy

IN EVERY ISSUE 16 Publisher’s Note 72 Dining Guide

BEST OF SAN JOAQUIN • WINNER’S CIRCLE • SENIOR LIVING

JUNE 2021 | SANJOAQUINMAGAZINE.COM

52

Spring Smile

1208 W. Tokay St. • Lodi, CA 95240

Call today: 209.334.4370

Learn more about Dr. Franklin and his talented team by visiting www.ToddFranklinDDS.com SJMAG.COM

| JUNE 2021 15

from the publisher

SUMMER IS COMING

READ OUR

FREE

DIGITAL EDITION

@ SJMAG.com FROM BROKEN TO BRILLIANT

AN INSPIRING TRUE STORY OF OVERCOMING THE ODDS

JUNE

21

THE MAGAZINE FOR THE CENTRAL VALLEY

TIPSY GRAZER

GRAZING TABLES, CHARCUTERIE BOARDS, AND CUSTOM PICNICS – OH MY!

MAGAZINE

JAPANESE HOT SPOTS TAKE A TOUR OF JAPAN RIGHT HERE IN THE 209

SJMAG.COM

Happy reading!

JUNE 2021

SCAN TO READ ONLINE

It’s official: summer is here. The weather is warm, farmer’s market is back, and we’re hitting the lakes and trails every chance we get. Summer in San Joaquin County is an experience not to miss. So, whether you’re soaking up the rays on a paddle board at Lodi Lake or taking refuge from the unforgiving afternoon sun under umbrella shade at your favorite winery, we’re sure you’re enjoying your time here.

For the celebratory season, we’ve dedicated our entire issue to summer, with tips on what to do, sip, and eat across the region. Even our home section is focused on getting your backyard summer ready, with tips for helping plants survive harsh temperatures and attracting pollinators to your summer florals. When it comes to food and drink, we’re picking festive patios like the one at Blazin’ Cajun, (local) white wines for those warm days, and no-cook dinners you can make all on your own (poke bowl, anyone?)

Looking ahead, we bet you’re itching to get out of town, too, (even though, let’s be honest, the best stuff is right here). But travel may still look different. Did you know the popularity of camping and RV trips is still growing? Anyone who thought 2020 was going to be the year of the RV clearly didn’t consider just how popular the trips would become in 2021. And with campgrounds filling up fast, we’ve got the inside scoop on how to secure yourself a spot (often right here in SJC) for your RV OR take that camping trip into your backyard.

Whatever it is you decide to do this summer for fun and sun, do it in style. After the past year (and some change) you’ve earned this.

SJMAG.COM

| JUNE 2021 1

TONY ZOCCOLI

tony@sanjoaquinmagazine.com

16

JUNE 2021 | SANJOAQUINMAGAZINE.COM

LAST THOUGHTS JAPANESE FARE From sushi rolls to bento boxes, teppanyaki to tempura, San Joaquin County is teeming with Japanese restaurants you shouldn’t miss. We’ve rounded up some of the best in the county and even provided tips on what to order while you’re there.

Check out the full feature on page 36.

CORRECTION Last month, we ran our annual Faces feature, highlighting the people behind the businesses that make San Joaquin County great. On the Fix-Auto/Aurora Collision profile, the incorrect photo ran. We are running the correct photo on page 34.

Where the Good Life is YOUR Life.

.. .. .. ..

Top-Ranked Schools Acres of Parks 13 Lakes Farmers Market Boating Lakeside Restaurant Sports Fields San Joaquin River Trail

At River Islands, you can live your best life.

Explore 9 new home neighborhoods, 20 furnished models and everything else life here has to offer.

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Text RIMOBILE to 797979 for direct links to download our free App with directions to the Welcome Center and all the model home neighborhoods!

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SJMAG.COM

| JUNE 2021 17

Let their smiles shine like never before.

PUBLISHER | EDITOR Tony Zoccoli

EDITORIAL

MANAGING EDITOR:

Nora Heston Tarte FOOD & WINE EDITOR: Suzanne Ledbetter TRAVEL EDITOR: Nora Heston Tarte REGULAR CONTRIBUTING WRITERS:

Deirdre Carlson, Faith Lewis, Megan Meintasis, Jennifer Morrow, Angela Rudolph CREATIVE

CREATIVE DIRECTOR: Sybil Watson ASSOCIATE DESIGNER: Lucas Zoccoli CONTRIBUTING PHOTOGRAPHERS

Dan Hood, Ponnie Jackson, Tim Ulmer MARKETING

ADVERTISING SALES MANAGER

Michelle Cox SOCIAL MEDIA SPECIALIST

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CIRCULATION DISTRIBUTION Rebecca Ristrim SAN JOAQUIN MAGAZINE PUBLICATION FAMILY

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O’Connor Woods offers a wide range of senior living options and services alongside a fun, social lifestyle filled with new opportunities.

Connect with our Residential Living Advisors today!

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209-645-1011 • www.LmkLaw.net

SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly.

12 ISSUES FOR ONLY $9.95 (12 ISSUES), OR $14.95 (24 ISSUES)

Subscriptions available through our website at SJMAG.COM, so you don’t miss another issue!

Lawrence M. Knapp

JUSTICE IS LOCAL.

YOUR LAWYER SHOULD BE TOO.

Established in 1993, we have been representing San Joaquin Valley community members and their families for more than 20 years in catastrophic injury cases. Our offices are in the heart of the San Joaquin Valley, not Los Angeles or San Francisco. We are well versed in the local rules and have a deep knowledge of the arbitrators, judges and court system. This unique knowledge and ability to navigate the local system has produced more successful results for our clients. We intend to maintain our status as the leading personal injury firm in the Central Vally by extending our service capabilities and our local presence to meet our client’s needs.

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LETTERS TO THE EDITOR Story ideas, manuscripts, or comments can be emailed directly to the managing editor.

Please include your name, daytime phone number, and email address.

E-mail NORA@SJMAG.COM WRITER’S GUIDELINES San Joaquin Magazine is always on the lookout for story ideas and talented freelance writers.

To suggest a story idea, email us at NORA@SJMAG. COM. San Joaquin Magazine also accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.

ADVERTISING San Joaquin Magazine offers businesses the most cost-effective way to reach area residents throughout the county. We offer multiple opportunities to achieve the results your business desires. With over 16 years of magazine publishing experience and multiple publications to choose from, it’s no wonder residents continuously look to our family of publications.

Visit the ADVERTISE link on our website or call 209.833.9989 to request a printed media kit.

SPONSORSHIP San Joaquin Magazine prides itself in actively supporting organizations that make the city a better place to live and work. If you wish to partner with us and would like more information, please contact TONY ZOCCOLI, PUBLISHER TONY@SJMAG.COM

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HIGHER EDUCATION WITHIN REACH Humphreys University is a nonprofit university accredited by WASC with campuses in Stockton and Modesto. We have been in continuous service to our community since 1896. We offer certificate, associate, bachelor’s, master’s, teaching credential, and juris doctor degree programs.

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See It All!

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JUNE 2021 | SANJOAQUINMAGAZINE.COM

TRENDS | PEOPLE | CULTURE | STYLE

the

209

FROM BROKEN to BRILLIANT

GARY BUCKMANN OVERCAME A CATASTROPHIC ACCIDENT AND WENT TO WORK WITH GOLD MEDAL OLYMPIANS  BY NORA HESTON TARTE / D DAN HOOD In 1972, when Gary Buckmann was a 20-yearold gymnast at Chico State University, he had a devastating accident on the long horse vault. Landing from eight-and-a-half feet in the air onto his head, Gary suffered a broken neck that left him paralyzed.

After four weeks in traction, doctors told him he wouldn’t recover and he’d never walk again, but Gary didn’t accept that diagnosis. “That totally devastated me,” but Gary remembers saying, “No that’s not the plan Doc.” Within two weeks of receiving that devastating news, Gary regained the use of his left leg and started taking steps. Two weeks later, arms still paralyzed, Doctors discharged him saying that there was nothing more they could do for him. Gary continued using visualization and mind over matter techniques. It took three years before Gary was completely healed from his accident and back competing at the college level. He even returned to do the same vault he had SJMAG.COM

| JUNE 2021 23

>>

injured himself on, just to prove he could do it.

Gary went on to a coaching career with Olympic hopefuls, working with gymnasts at his state-of-the-art facility Diablo Gymnastics School in San Ramon. From 1981-1984, Gary was a member of the USA coaching staff for USA gymnastics. During that time he worked with five future Olympic gold medalists— MaryLou Retton, taking her on her first international trip when she was 12, Peter Vidmar, Mitch Gaylord, and Tim Daggett, and

24

Brian Boitano (who he taught how to do a back flip so he could do it on the ice). Gary even traveled with Peter, Mitch, and Tim on the ABC Wide World Of Sports USA Versus The World Tour to Tokyo.

Part of Gary’s coaching career included a program he developed focused on total awareness for the student athlete. The goal was to train his athletes to avoid potentially career-ending traumatic injuries like the one Gary had sustained by changing their approach to the sport and becoming

JUNE 2021 | SANJOAQUINMAGAZINE.COM

more aware of their bodies and surroundings. It’s a philosophy he implemented at both the national level and the international level as a gymnastics coach.

In 1984, frustrated with the politics of elite gymnastics Gary retired from the elite scene. He sold the gym in 1995 and went back to school to begin his master’s degree, eventually trying on a few different occupations. In 2000 he returned to his passion— coaching gymnastics, at gyms throughout the region in Milpitas, Modesto, and Livermore. He even found himself back at Diablo, when his daughter ran the gym.

In 2012, his wife encouraged him to begin public speaking. Much of his work as an inspirational speaker focuses on sharing his story of overcoming such an injury and harnessing the power of his mind to heal his body and spirit. “I just want to make people aware that they are capable of much more than they believe,” Gary says.

“You can do the so-called impossible if you believe in yourself and you’re leading with your soul and using the tremendous power of your mind.” As a motivational speaker and consultant, Gary helps people from student athletes to business executives achieve championship levels of success and reach their greatest potential, utilizing the power of their minds. Other topics he covers include The Coach’s Blueprint (a guide to building championship teams), Stick the Landing! (melding creative thinking and a solutions-oriented mindset to develop awareness, consistency, discipline, accuracy, and efficiency), and How To Reach Your Potential —

Purpose, Perception, Practice (an individual-focused seminar on meeting your goals).

Gary recently wrote a book on the topic. Titled Broken to Brilliant: Overcome Obstacles to Create Opportunities and Achieve the Impossible, Gary’s book, a memoir tells the story of how he recovered from a broken neck and being paralyzed to not only return to normal life, but to compete as a collegiate athlete again.

The memoir also dives into his childhood, connecting the dots of Gary’s life. While the story is inspiring for all who read it, Gary says it was therapeutic to write.

“In hindsight I realized life happens for us, not to us,” Gary says. And when he realized that, his new outlook on life began.

“Believe in the power of your mind so deeply that even the ‘so-called impossible’ becomes possible!”

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(925) 399-2649 GaryBuckmann.com BrokenToBrilliant.com

FREE MOSQUITOFISH GIVEAWAY

June 21 – June 25, 2021

USE MOSQUITOFISH ON YOUR PROPERTY

Mosquitofish are voracious consumers of mosquito larvae and pupae. They will help control mosquito development in standing water sources around homes and farms, including ornamental ponds, half barrels, some water fountains, neglected swimming pools, and water troughs.

Average mosquitofish length is 1 inch to 2.5 inches with females being larger than males.

Visit www.sjmosquito.org for locations and schedules of the San Joaquin County Mosquito & Vector Control District’s annual mosquitofish giveaway throughout San Joaquin County or call 209.982.4675 or 800.300.4675

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local fun TAKE A TOUR:

Headwaters offers a slew of tours for kayakers and SUPers, from stargazing treks to sunset journeys.

The most popular is their full moon tour. See available dates below (and check the schedule online for additional options). HeadwatersKayak.com JUNE 23 @ 7:30 PM, 7:45 PM, AND 8 PM JULY 22 @ 7:30 PM, 7:45 PM, AND 8 PM

When it comes to SUP, Lodi Lake is a popular destination for the sport. The lake connects to a river perfect for practicing, and as an added bonus, you can get your gear on site. Headwaters Kayak has a fleet of nearly 30 paddle boards available for rent and in the summer months it’s open seven days per week.

Simply give the shop a call to make a reservation.

Abigail suggests planning a week ahead for weekend rentals but says on weekdays you’ll likely be able to secure a board within the hour.

WHAT’SUP? LEARN ALL ABOUT IT AT LODI LAKE  BY NORA HESTON TARTE Some of you may be asking yourselves what is stand-up paddle boarding, and, if I want to, where can I do it? The paddle sport is a little like kayaking meets surfing, a balance activity that is less intimidating than it looks and doesn’t need a big body of water to complete. While taking a board out into the ocean is one way to get your feet wet, we suggest tackling the sport closer to home at Lodi Lake.

But why would you want to try the sport better known as SUP? In addition to the arm workout achieved in all paddle sports, SUP offers additional benefits tied to balance and engaging small muscles that don’t usually get a workout, as well as larger muscle groups. “You really got to engage your obliques, your abs,

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and your back—and even your legs,” says Abigail Christensen, co-owner of Headwaters Kayak in Lodi with Daniel Arbuckle. “There’s a really good balancing benefit.”

The good news is that while not falling in may seem like a big undertaking, it’s actually easier than it looks. “The learning curve isn’t super steep but the benefits are huge,” Abigail says. While it is a low impact workout, SUP is also connected to improved cardiovascular health and weight loss. Plus, it gets you out in nature, which can be good for reducing stress and even a positive environment for meditation. Plus, it’s perfectly acceptable to paddle from your knees while you’re learning, or take it up a notch by practicing yoga on your board.

WATER

AIR

To protect wildlife for future generations, you have to think inside the box.

WELCOME TO THE PORT OF TOMORROW. Surrounding the Port, perched high above the ground, are numerous boxes that our local owl species call home.

Students and the community follow the owl families on hidden cameras as their eggs hatch and their young learn to �y. �e a�ectionately refer to the owls as our �air force� because they provide essential rodent control. And with 96% occupancy, the owl box program has been an ov overwhelming success— a success we look to repeat as we explore new ways to preserve the Port’s vital wildlife.

WILDLIFE

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COMMUNITY ENGAGEMENT

SUSTAINABILITY

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“When they doubt you, it’s fuel for the fire,” Jose Ramirez-Martinez

FROM STOCKTON TO SELENA

STOCKTON’S JORGE RAMIREZ-MARTINEZ LANDS WRITING GIG ON NETFLIX’S SELENA: THE SERIES  BY JENNIFER MORROW Jorge Ramirez-Martinez's connection to Selena dates back to a Spanish class at Stagg High School where his teacher incorporated her music in lesson plans.

Now, he’s helping write the story of her life for a Netflix series. “To come full circle with Selena, it was just...wow. You never know what way

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life’s gonna go,” he shares.

In those days, Jorge was constantly dreaming about making it big in Hollywood. However, when it was time to decide where to go to college, he found himself firmly planted in his hometown, attending school on the same street where he grew up: University of the Pacific. “I ended up getting a full-ride to UOP, so that was a no-brainer,” he explains.

While Pacific was closer to home than he’d originally planned to be in college, Jorge threw himself into his studies and created a road map to achieve his Hollywood dreams. He triple majored in English, Spanish, and film studies — a decision that worried his academic advisor. “When they doubt you, it’s fuel for the fire,” Jorge says. “I love proving people wrong.” Ultimately, his commitment paid off, earning him a spot at USC’s prestigious graduate film school.

Upon graduating from USC, Jorge planned to take a traditional route to break into the film and TV industry: getting a job as an assistant and working his way up to producing.

When he became increasingly frustrated as executives pushed him to work on shows with stereotypical depictions of Mexican American culture, he took a job at a tech

company. While the job was outside of his dream industry, its flexibility allowed him to dedicate his down-time to learning the craft of writing.

Now, as a writer on Selena: The Series, Jorge is flipping the narrative and presenting a layered depiction of Mexican American characters.

“You have a Mexican American family who are not laborers, not farm workers, not immigrants, not gang bangers,” Jorge explains. “They’re hardworking. They’re tightknit and driven and achieving the American dream.”

Of course, he was also drawn to Selena as a character because he saw himself in her. “She had this duality to her that I have too, of being Mexican and American, and sometimes not being enough for either side. Also, she’s always planning, always dreaming, and being wide-eyed about her projects. That’s how I am too," he says.

So, what’s Jorge dreaming up and planning now? His next project is bringing him back to his 209 roots. “I just finished a legal pilot and the main character comes back to her hometown, which is Stockton, and she tries her first case,” he shares. “Stockton is always showing up in my writing.”

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HARVEST HOSTS OUTSIDE-OF-THE-BOX RV VISITS  BY NORA HESTON TARTE

If you had your sights set on an RV/camping vacation this summer, you may be disappointed to hear many of California’s most popular campsites are already full for summer weekends.

Blame the pandemic; in both 2020 and 2021, families have turned to their RVs as a way to explore the country more safely. That, however, is how the idea for Harvest Hosts was dreamed up. A membership service not unlike Airbnb or VRBO, Harvest Hosts connects RVers to overnight stays on family farms, wineries, distilleries, and attractions like museums with just a couple of stipulations: you must have your own selfcontained RV (with a toilet, water tank and cooking facilities) and adhere to the no tent camping rule.

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Not only do these partnerships serve local RVers who may have gotten a late start on their summer bookings by connecting them with much more fun and memorable experiences than simple camping, they also assist small businesses, which are getting support by buying into the creative business model. Not only will hosts receive a fee from RVers using their space as an RV site, but visitors may also be inclined to play a round of golf or purchase a bottle of wine from their hosts. Not to mention, with close accommodations, location is everything and traffic, rideshares, etc. won’t be a problem.

Depending on how far from home you are looking to travel, Harvest Host has connections to more than 2,205 wineries, breweries, farms, and more across the United States and beyond (to include Canada and Baja California). Unlike Airbnb and VRBO, instead of taking a percentage of each booking, Harvest Hosts operates as a membership program with an annual fee. To view their collection of available stays, you’ll pay $99.

Then, book away! All the company asks is you support the host by purchasing a local service or product where you stay.

LOCAL STAYS ELKHORN GOLF CLUB

1050 Elkhorn Dr., Stockton

GNEKOW FAMILY WINERY

17347 E. Gawne Rd., Collegeville

SIERRA FOOTHILL ADVENTURES 5533 Cox Dr., Valley Springs

VAN RUITEN FAMILY WINERY 340 W. Hwy 12, Lodi

VIAGGIO WINERY & ESTATE 100 E. Taddei Rd., Acampo

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local voice

Let’s take a look back at some of the Chamber’s hallmark accomplishments: Bringing University of the Pacific (previously known as College of the Pacific) to Stockton from San Jose in 1924.

HAPPY 120TH BIRTHDAY! THE STOCKTON CHAMBER CELEBRATES A MILESTONE ANNIVERSARY  BY NORA HESTON TARTE In 2021 the Stockton Chamber achieved a noteworthy feat—a 120 year anniversary of the Chamber’s inception in

1901. The accomplishment came without fanfare, but there is no doubt the impact of the Chamber is worth celebrating today.

For twelve decades the entity has acted as the voice for business in the region, staying true to its mission to aggressively develop and promote an economically vibrant business community. “The 120-year-old Greater Stockton Chamber of Commerce has historically been at the forefront of scores of important issues that have had a positive impact on the business community and the community as a whole,” says CEO Doug Wilhoit, a fifth generation Stocktonian who

has served the chamber since 1999. “Your Chamber has never shied away from taking a stand for the benefit of all and will forevermore pledge to do so.”

The nonprofit business is celebrating its staying power with an active board of directors led by 2020-21 Chamber President Chris Kay (Siegfried Engineering) and a dedicated professional staff. Over the years it has racked up a long list of achievements that speak to the substantial impact of the entity. In addition to its commitment to sustainability—The Stockton Chamber is the only Chamber in the world to be inducted into the Green Hall of Fame—and celebrating its recognition as the most diverse city in the nation,

“The 120-year-old Greater Stockton Chamber of Commerce has historically been at the forefront of scores of important issues that have had a positive impact on the business community and the community as a whole,” - CEO Doug Wilhoit 32

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Creating the first deep water port in California with campaigns to develop the Port of Stockton in the 1920s and 1930s.

In 1933 it became a reality.

The development and implementation of award-winning programs to include The Stockton Chamber Apprenticeship Program (SCAP), which has won numerous awards since its inception in 2000, Leadership Stockton, one of the oldest adult community leadership programs west of the Rockies that began in 1980, and The Stockton Chamber’s ATHENA Awards program, one of the longest-running ATHENA programs in the nation honoring local women since 1986.

STOCKTON CHAMBER 445 W. Weber Ave., #220, Stockton (209) 547-2770 StocktonChamber.org

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2021

THE FACE OF AUTO REPAIR The motto at Fix Auto is a very reassuring one: “Taking care of cars and the people who drive them.” As Stockton’s oldest body shop, it’s clear they’ve got that down to an art. And while the auto repair shop has transitioned to Fix Auto, it is still operated

by Aurora Collision, meaning customers get the same great service they've come to expect.

Owner Shaun Arroyo strives to make the painful process of collision repair as stress-free as possible. “I’m like the car lawyer,” he jokes.

“I only want my customers to worry about when the car will be done.” But once you’re in Fix Auto's capable hands, even that will be a refreshingly easy process. With systems that keep customers notified of their car’s progress, plus Shaun’s dedication to explaining the repair process and how long it’ll take, there’s truly little for anyone to worry about. At their new location, even their hours are convenient – and, they’re open on Saturdays, which is especially helpful for commuters who can’t come in on weekdays.

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But Fix Auto Stockton does more than just repair your car after an accident. They can also do detailing, decal removal, and headlight restoration. Additionally, Shaun is happy to inspect used cars, free of charge, prior to purchase, potentially saving you the hassle of future repairs.

Once they’re finished with your car, you can take comfort in the fact that you’ll have a lifetime warranty. And if you have an emergency, give them a call – even after hours, Shaun will get the message and can help you address the problem immediately. “I don’t care what kind of car comes in,” promises Shaun. “It’ll get the same kind of attention.”

FIX AUTO COLLISION STOCKTON / AURORA COLLISION 810 S. MONROE ST., STOCKTON (209) 465-2636 | AURORACOLLISION1.COM

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Mikasa Asian Bistro & Sushi Boston Lobster Roll

TAKE A TOUR OF JAPAN RIGHT HERE IN THE 209 When it comes to Japanese cuisine, sushi is usually the first dish to come to mind. But thanks to a handful of gourmet eateries in the 209, fellow foodies can try a diverse range of Japanese fare right here in our own backyard.

From creative and colorful works of sushi art to sizzling ramen soups and bento boxes, there is something for even the pickiest eater. Join us as we explore the flavorful, fresh cuisine of the Japanese culture.

Grab your chopsticks, bring your appetite, and dig in with us on our tour of Japanese cuisine in San Joaquin County!

Sho Mi Restaurant Spicy Pork Belly Ramen

Sho Mi Restaurant

 SUZANNE LEDBETTER D DAN HOOD

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COCORO JAPANESE BISTRO AND SUSHI BAR

2105 W. Pacific Ave., Stockton, (209) 565-5890 This trendy Miracle Mile hot spot is so popular, it can be difficult to get a table. They pump out delicious traditional Japanese dishes alongside modernized versions featuring seasonal, local products. Start with the Salmon Lomi Lomi, an appetizer teeming with flavors of ponzu, citrus, chili oil, and green onion.

If you are feeling especially hungry, opt to add the spicy tuna poke, a delightful plate of tuna, seaweed salad, pickled cucumber, red onion, furikake, pine nuts, sesame oil, and cilantro. And when it comes to the main course, you MUST give their Spicy Crunchy Scallop roll a try.

Loaded with spicy tuna, avocado, and tempura asparagus, tempura scallops, tobiko, tomato, and house sauces, it's delicious and packed with flavor.

KNOWN FOR: The Cocoro Roll, a complex yet simple combination of tempura shrimp, avocado with eel, spicy tuna, and crunchy walnuts.

DOMO JAPANESE SUSHI GRILL AND BAR

300 Lincoln Center, Stockton, (209) 451-3654 This lively 8,000 square foot restaurant located in Lincoln Center gives foodies tasty Japanese cuisine in a theater like setting. With ten teppan tables for dinner with a show, chefs customize delicious Japanese entrees on a flat top grill for your enjoyment. Start your meal with the fresh and flavorful spicy grilled edamame served with spicy sriracha, vegetable oil, and garlic salt. But don’t stop there.

Domo Japanese Sushi Grill and Bar Spicy Crunchy Tuna

KYODAI

5779 Pacific Ave., Stockton, (209) 932-9483, KyodaiRestaurant.com This sushi spot in Stockton’s Stone Creek Village delivers on flavor and flair. Start with their tantalizing tuna tartare and Omakase but be sure to save room for more. If sushi is what you are craving, consider the Red Boy roll that’s big on flavor and brings the heat. Stuffed with shrimp tempura, spicy tuna, and cucumbers, it’s then topped with avocado, seared tuna, tempura bits, habanero masago, and micro greens. The icing on the cake? The trifecta of sauces: hot sauce, teriyaki, and Ziggy. If you are feeling adventurous, try the Stockton roll. Kyodai pairs spicy tuna with thinly sliced apples and lemon with asparagus, avocado, escolar, fried leeks, and arare.

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Komachi Sushi Tiradito

Each teppan meal comes with soup, salad, vegetables, and steamed rice. In other words, it’s a feast for the senses.

Our favorite is the Chef’s choice steak, chicken, and sea scallops, which are seared to perfection and flambéed with butter and a hint of lemon. If you want to take it to the next level, upgrade to the garlic fried rice, because it’s just too darn good to pass up.

KNOWN FOR: A killer Bento Box lunch complete with chicken katsu, salad, steamed rice, California roll, edamame, and seasonal fruit.

HAZUMI

550 S. Cherokee Ln., Lodi, (209) 334-9988, HazumiSushi.com This unassuming sushi hotspot in Lodi serves up some seriously good sushi. With a friendly atmosphere, unique sushi rolls, and sizzling soups, Hazumi wins the award for underrated sushi.

KNOWN FOR: Longtime favorite the Lemon Tem is one of the best rolls in all of the 209. Loaded with shrimp tempura, crab, cucumber, and cilantro, and topped with California avocado, lemon slices, tobiko, green onion, and sauce. The Dynamite is delicious, too. Stuffed with spicy crab, avocado, and shrimp tempura, and layered with spicy tuna, sesame seeds, green onion, and sauce, this behemoth of a roll is then baked to perfection.

You can also opt for their bento boxes, sashimi offerings, udon bowls, or gyoza dumplings.

SHO MI RESTAURANT

419 Lincoln Center, Stockton, (209) 951-3525 At ShoMi Restaurant, guests can expect flavorful Japanese dishes without any pretention. The casual eatery is one of those spots where you can walk up to the window, order your food, find a comfy spot to settle in, and savor traditional Japanese flavors. Start things off with an imported Japanese beer or Sake and take a seat. The ShoMi Spicy Pork Belly Ramen is worth the wait. The broth is an umami bomb of flavors that bursts with every bite, but it’s the soft-boiled egg and pork belly that really tickles our fancy. Loaded with noodles, scallion, and spicy miso—you do not want to miss out on this bowl of goodness.

But don’t stop there. With everything from Donburi dishes to sashimi and more, we love to order the Loco Amor sushi roll because its massive and monumental in flavor. Loaded with fresh crab meat, shrimp, cucumber, spicy tuna, fried scallops, and topped with crispy onion rings, it's seriously salacious.

KNOWN FOR: Their Fuji Volcano special roll of tempura shrimp and cucumber topped with heaping mounds of spicy, crunchy, crab meat!

KOMACHI SUSHI

307 S. Lower Sacramento Rd., Lodi, (209) 334-3131 If you love sushi, chances are you are a frequent flier at Komachi Sushi. The ever-popular Lodi restaurant is the hottest ticket in town with lines often an hour long during peak dining hours.

But what you may not realize is that the husband-and-wife duo of Sunny and Tim Chang are notorious for both their fresh sushi works of art as well as traditional Japanese dishes. when they opened in 2013, it was the vision of Sunny Chang to feed anyone and everyone who wanted a taste of what authentic Japanese home cooking tastes like. With a menu a mile long, you simply can’t go wrong with any dish. But alas, we do have some tried and true favorites! We always start with the chicken karaage, a crispy, crunchy take on the historical dish that is great for both adults and children alike. In the mood for something fresh? Opt for the tangy albacore sashimi appetizer.

The albacore is plated in a ponzu citrus

Executive Chef and Owner Tim Chang at Komachi

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Sho Mi Restaurant Fuji Volcano special roll

sauce that marries beautifully with the thin slices of spicy jalapenos. If its sushi you want, the sky is the limit. But our absolute favorite is the Extinguisher Roll. Layers of flavor are combined in this roll of panko shrimp, spicy crab salad, and avocado. It’s then topped with spicy tuna, green onion, tobiko, roasted almonds and torched for a smoky, decadent finish! Can you say yum? And don’t forget to wash it all down with their extensive list of imported Japanese Sake.

Don’t know which one to order? Just ask Sunny.

KNOWN FOR: The satisfying sizzling spicy chicken plate with sliced fresh jalapenos and onion, served on a hot plate with rice, miso soup, and a hearty salad.

Sho Mi Restaurant

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SHIRASONI

3249 W. Hammer Ln., Stockton, (209) 473-2525, ShirasoniRestaurant.com

SHIRASONI 2 JAPANESE SEAFOOD

1420 W. Kettleman Ln., Lodi, (209) 366-2525 Double the locations for double the fun. The 209’s longest running Teppan-style restaurant has locations in both Stockton and Lodi. You can expect an authentic Japanesethemed dinner complete with a family atmosphere and tons of sushi to choose from. Take the family out for a funfilled, theaterstyle dinner, complete with flaming onions and

sizzling Japanese dishes. We can’t help but opt for the savory combination of scallops and steak with a ginger dipping sauce. But if chicken is more your style, that’s delicious here, too.

M SUSHI BISTRO

212 S. School St., Lodi, (209) 400-7505 When M Sushi Bistro opened its doors, foodies rejoiced! The sleek and sophisticated ambiance at M Sushi combined with Chef Minh’s traditional Japanese dishes with a twist, make it a must.

With a serious selection of Japanese imported beers and sake, you might want to start your meal with a sip of Funaguchi, a fresh sake that is not subjected to pasteurization or blending. You can’t go wrong with the taco trio of tuna, Hamachi, and salmon, all placed perfectly in a crispy wonton taco shell and topped with cabbage, green onion, micro cilantro, avocado puree, cherry tomatoes, and a sweet and spicy aioli! But if you happen to be dining on a day Chef has Blue Fin Kama on hand, you must give this rare bite a try, too.

Looking to splurge for a special occasion? We highly suggest ordering up the

The Lowdown on Wasabi

What is wasabi? Chances are you probably haven’t tried the real deal.

You see, that light green paste sitting alongside your favorite sushi roll probably isn’t really wasabi. More than 95 percent of restaurants serve up a cheaper version made from powdered horseradish, mustard seed flour, and artificial coloring.

The reason? True wasabi is hard to come by and expensive, too. Grown and cultivated in rocky riverbeds in Japan, real wasabi is made from the rhizome (similar to a plant stem that grows underground) of the Wasabia Japonica plant. How can you spot the real deal from its fake friend? True wasabi is almost always grated and looks more like chopped chunks of nopales than it does a creamy powder.

And if you get the chance to taste the good stuff, you will absolutely know the difference. Wasabi is a condiment that enhances the flavor of fresh fish, versus masking it with an overwhelming heat.

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M Sushi Bistro Deluxe Sashimi Moriawase

Mikasa Asian Bistro & Sushi Sashimi Salad

Domo Japanese Sushi Grill & Nar G-Spot Roll

Komachi Sushi Tiradito

Komachi Sushi Extinguisher Roll

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deluxe sashimi moriawase. A work of art that is almost too pretty to eat. And the best part? They serve up their sashimi with a side of preserved wasabi. The real deal when it comes to wasabi, the fermented green stems make for a sinus cleansing sensation that is so worth the heat!

KNOWN FOR: The spicy miso ramen with pork belly, poached egg, chicken thighs, and charred bok choy. The broth, fresh bok choy, and savory pork belly make this ramen irresistible!

SHANGRI-LA ASIAN BISTRO

203 S. School St., Lodi, (209) 366-0539, ShangriLaAsianBistro.com It’s not typical to hit up a sushi spot that also serves traditional Chinese dishes and cocktails.

But that’s exactly what you’ll get at Shangri-La. Downtown Lodi’s eclectic eatery offers everything from traditional Japanese dishes to Chinese cuisine. Wash it down with their Sea Breeze cocktail if you’re looking to celebrate.

KNOWN FOR: Looking for a yummy sushi treat? ShangriLa delivers big time with the Mom Roll—spicy tuna, shrimp tempura, avocado, maguro, shiro maguro, and Tai, lightly torched for a smoky, savory sensation, topped off with a tasty garlic mayo, masago, and two—yes two— decadent, house sauces!

Sho Mi Restaurant Fuji Volcano special roll

M Sushi Bistro Taco Trio SJMAG.COM

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ROLLS TO TRY

THE M ROLL M SUSHI BISTRO Tempura shrimp, spicy tuna, apples, lemon, seared salmon, avocado, sweet chili sauce, spicy cream, arare, fried leeks and micro cilantro

ITALIAN DRAGON COCORO JAPANESE BISTRO AND SUSHI BAR This is one crazy concoction—and it works! Crab and tempura shrimp are combined with unagi, avocado, basil pesto, balsamic vinegar, and olive oil.

SUNSET ROLL KOMACHI SUSHI Did someone say mango? We know…it sounds a little weird.

But trust us, the combination of sweet mango combined with panko shrimp, spicy tuna, avocado, spicy crab salad and tobiko is just what you’ll crave on a hot summer’s night.

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HAWAIIAN DELIGHT COCORO JAPANESE BISTRO AND SUSHI BAR Bacon in a sushi roll? Yep. It’s funky and flavorful. The melody of smoked salmon in a mustard sauce, bacon, tabasco, red onion, tomato, and chopped pineapple is akin to a late-night munchie bender gone right!

WALNUT PRAWN ROLL MIKASA ASIAN BISTRO AND SUSHI BAR Not your typical sushi roll, this Walnut Prawn roll is loaded with double tempura shrimp and crab meat salad with avocado, roasted walnuts, and a honey glaze sauce. The perfect combination of savory and sweet, crunchy, and tender—this will be one of your staple orders.

JUNE 2021 | SANJOAQUINMAGAZINE.COM

MIKASA ASIAN BISTRO AND SUSHI BAR

2610 S. Tracy Blvd. #110, Tracy, (209) 830-8288

MIKASA JAPANESE BISTRO

15138 S. Harlan Rd. Lathrop, (209) 858-1818 Lucky for us, Mikasa has two locations to get our fill of traditional Japanese cuisine.

No matter where you are in the 209…Mikasa is a must.

Kick off your meal with their bright and flavorful sashimi salad. A whopping plate of fresh sashimi and mixed greens tossed with a flavorful ponzu dressing, it will have you feeling like you are on an island eating the sashimi straight from the ocean. Or if you are trying to sneak in more veggies, choose their grilled eggplant that is cooked in a mouthwatering sweet miso sauce.

While we absolutely adore the sushi rolls at Mikasa, we think you should order up their sashimi because it doesn’t get any better

than this. Choose from the tender Maguro, Shiro Maguro, Hamachi or Sake (salmon). Either way, your taste buds will dance with joy. Looking for something with a little more weight?

Go for the pork katsu cutlet served with salad and rice.

The lightly breaded boneless pork chop is loaded with flavor and is very juicy. And if you are going to order up a sushi roll, opt for the DCS roll of fried shrimp, crab salad, spicy tuna, avocado, fried scallop, tempura asparagus, avocado, and tobiko. Seriously, this roll has it ALL! KNOWN FOR: Twins II Roll is one beautiful roll that tastes as good as it looks. Tempura shrimp and spicy tuna top assorted fish and garnished with red onion, cucumber, cilantro, garlic chips, tomato, walnuts, jalapenos and tobiko. Also try the San Joaquin Magazine Roll.

Owner Harry of Mikasa Asian Bistro & Sushi Hawaiian Poki Tuna

MATSUYAMA JAPANESE RESTAURANT 235 Lakewood Mall, Lodi, (209) 368-3888 4755 Quail Lakes Dr., Stockton, (209) 952-0688 835 S. Tracy Blvd., Tracy, (209) 836-5888 MatsyumaBestSushi.com If you grew up in the 209, chances are Matsuyama was your first bite of sushi. The casual eatery is beloved by locals and a must stop for

college students returning home for a taste of their childhood.

KNOWN FOR: Bento boxes are by far the most popular item on the menu, but do not leave without ordering two favorite rolls: the Volcano and Crazy Monkey. The Volcano is topped with crispy tempura bits for the perfect crunchy addition and the Crazy Monkey is a crowd-pleaser.

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Teppanyaki

Another common term for this style of Japanese cooking is hibachi. Using an iron griddle, chefs use a flat cooking surface to serve up meals right in front of guests. The word itself comes from two Japanese phrases, teppan, which is the name of the metal plate food is cooked on, and yaki, which means grilled, broiled, or pan-fried. Both Domo Japanese Sushi Grill and Bar in Lincoln Center and Shirasoni Japanese Restaurant serve this style of cuisine.

Domo Japanese Sushi Grill & Bar

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Bento Boxes

Those who aren’t big fans of raw fish, may opt for a bento box when dining in. The bento box idea comes from a single-portion take-out Japanese meal, but restaurants traditionally serve these inperson dining (and not just to go). Bento boxes can have several items including teriyaki chicken, grilled vegetables, rice, edamame, miso soup, and more. Each portion is just the right size to get diners a sampling of some of the most popular Japanese cuisine.

Know Your Sauces

Not sure what to top your food with? Understand the popular sauces and toppings traditionally paired with Japanese cuisine.

PONZU – A soy sauce with a citrus kick. Ponzu is both salty and sweet with a dose of tang. Pair it with simple rolls and fish.

EEL – An eel sauce is most commonly made using soy sauce, sugar, and a sweet Japanese rice wine called mirin. Most people use it to drizzle on top of sushi rolls to add a dose of sweetness.

AVOCADO – Not the slice, but the sauce, it’s made from avocado, citrus, and salt but sometimes uses garlic, sugar, or wasabi powder to alter the taste.

SPICY MAYO – Using a base of mayonnaise plus

SOY – This is a gimme. Choose

extras such as lime juice, rice vinegar, and/or sesame oil, and sriracha or chili-garlic paste for heat, this is one of the more frequently used sauces in Japanese cuisine.

between regular and low-sodium options, both made with fermented soybeans and roasted grain and both very salty.

SEAFOOD – This sauce balances sweetness with spice

SRIRACHA – If you’re looking for heat, this is one way to get it. The spicy sauce uses a base of garlic chili and is often drizzled on top of spicy rolls for extra fire.

and tang. Usually orange-pink in color, it’s made with mayonnaise, tomato paste, garlic, sugar, paprika, and cayenne pepper. To use it best, dip favorite rolls before consuming.

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local finds

TIPSY GRAZER CURATED GRAZING TABLES, CHEESE & CHARCUTERIE BOARDS, AND TO-GO BOXES BY LEXI BURNS  BY NORA HESTON TARTE / D DAN HOOD There has long been something romantic about packing a picnic and enjoying a grazing meal with your person. The problem, quite often, is in the prep. That’s why Lexi Burns created Tipsy Grazer, a Lodi-based company that offers grazing tables, cheese and charcuterie boards, and to-go boxes for a variety of occasions, from date nights to corporate events to wedding proposals. “A typical box or board includes gourmet cheeses, charcuterie meat, artisanal crackers, fresh and dried seasonal fruits, nuts, and other accompaniments.

Ingredients are arranged into fun designs, so the end product is both beautiful and delicious,” Lexi says. And customers can even choose from vegetarian, vegan, gluten-free, or nut-free options.

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“I like to mix things up, but some of my favorite cheeses to include on my boards are French brie cheese, a Spanish Manchego cheese, and an aged white cheddar cheese,” Lexi says. “I feel like it’s a great introduction to multiple types of cheese and I would consider them to be crowd pleasers, which is great when you are serving multiple people at once.”

The offerings are about more than the cheese, however. Expert pairings make Tipsy Grazer what it is—think local honey poured over the top of that creamy brie or an aged white cheddar cheese doused with a sweet and spicy pepper jelly. “Holiday orders are by far my favorite when I can create fun seasonal boards that match the occasion.”

Lexi’s inspiration came from her own passion for charcuterie boards, as well as anything that is aesthetically pleasing.

“I’ve always loved hosting parties, creating pretty food displays, and decorating tablescapes,” she says. “And I also love wine and cheese.” Lexi got started making cheese and charcuterie boards for her own parties. As she got better at curating eyecatching boards, she started bringing them along to every get together she attended.

Looking on Pinterest for themed ideas, Lexi stumbled upon companies creating luxury charcuterie boxes to go. “I instantly thought of my own location in proximity to all of the amazing wineries in Lodi and thought about all the potential to make a business out of my hobby.” So, with a

backyard brimming with gorgeous wineries (many of which don’t have kitchens on site), Lexi decided to fill the void with her own custom to-go boxes of delicious goods for winery visits. “I’m a bit of a dreamer with a very entrepreneurial spirit so I have new business ideas all the time, so not really thinking much of it, I made a website and before I knew it people were calling to place orders!”

The best way to order is through the Tipsy Grazer website, which is kept upto-date on offerings. The most luxurious offered experience is the Tipsy Picnic, which includes a fully designed picnic for up to eight people. The set-up comes with anything you might need to enjoy the day. All in, you’ll receive set-up and clean-up of the picnic, a tipsy grazer cheese and charcuterie box or board, picnic table, picnic blankets and pillows, table settings, utensils, glasses, sparkling lemonade, table décor, a sign with custom message, and use of the picnic supplies for two hours. This is the product recommended for impressing that significant other, celebrating a girls’ night outdoors, or even to set up in your backyard for an intimate proposal. Lexi says the picnics

are made for Instagram—so you’ll want to snap plenty of pictures while you graze.

They start at $250 and offer themes such as Sweets & Treats, Brunch Board, and Gimme S’more. The classic offering is the Signature Charcuterie. For more guests, simply up the number of grazers on the website and a small fee will be added to accommodate a larger party. And if you’re celebrating a special occasion, that will be taken into consideration, too. Around certain holidays, upgrades are available.

If you’re looking for something more casual—perhaps a to-go box to bring along on your wine tasting adventure—there are boxes created for two to four people.

These options are packed with gourmet cheeses, charcuterie meat, crackers, and other accompaniments, plus the option to customize boxes to meet dietary restrictions.

If a winery or other destination allows for outside food to be brought in, simply bring your to-go box with you, or schedule delivery in the Lodi-Woodbridge-Acampo-Lockeford area (deliveries to Stockton, Morada, and Clements are available for $5 more).

Individual boxes, called Tipsy Minis, can be purchased in sets of four for $60.

“Holiday orders are by far my favorite when I can create fun seasonal boards that match the occasion,” – Lexi Burns, Owner, Tipsy Grazer

June 18 is International Picnic Day

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A NEW TREND

Charcuterie boards for lunch and dinner have basically become a party staple. But like anything that’s popular, variations are popping up everywhere. Brunch boards—featuring bakery breads, pastries, cheeses, crackers, and fresh fruit—have become a beloved rendition on the party platter for all kinds of occasions (think wedding day brunches and weekend get togethers). The Tipsy Bruncher is overflowing with an array of bakery breads, pastries, one to two cheeses, charcuterie meat, crackers, and fresh fruit, made to serve six.

“I’m a bit of a dreamer with a very entrepreneurial spirit,” – Lexi Burns, Owner, Tipsy Grazer 50

JUNE 2021 | SANJOAQUINMAGAZINE.COM

While the individual market is a big selling point for Tipsy Grazer, there is another portion of the business that caters to events and corporate needs. Lexi’s roots come from elegant charcuterie boards, which she recreates for parties, baby showers, bridal showers, receptions, corporate events and lunches, and more. Whether you’re entertaining friends at home or want to impress by bringing a gorgeous appetizer to a party you’re invited to (without the actual work involved), the Life of the Party tray is stacked with enough food to feed six to eight people with three to four gourmet cheeses, charcuterie meat, crackers, local fruits, nuts, and other accompaniments. If you need something bigger—the custom order form on the website can accommodate almost any need.

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BACKYARD CAMPING LIFE LESSONS LEARNED OUTSIDE BUT CLOSE TO HOME  BY NORA HESTON TARTE We all remember the days—the ones where we set up camping tents in the backyard or laid sleeping bags on the trampoline. Perhaps you were lucky enough to have a more permanent shelter such as a playhouse to call home for the night.

Regardless of what your backyard camping setup entailed, it’s likely very few people ever went their entire childhood without the experience, whether it was with a sleepover and several friends or your siblings and maybe even parents, too.

Those memories are invaluable,

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and ones that blur the divides between generations as grandfather tells grandson of his tree fort he and the neighbor kids would tell ghost stories in at night, and mother tells daughter of the makeovers she’d give friends in their own cozy, makeshift abode.

Backyard camping isn’t just an experience worth having because it is memorable, however. There are life lessons that can come along with pitching a pop tent on the lawn. For some, it can be their first experiences with camping—a good jumping off

Love Your Local Lender point for learning how to set up a campground or brave the outdoors for a night.

For those who have been camping with family before, backyard camping can offer an opportunity to foster independence with big reward for little risk since scared youngins can scramble back inside if the night gets too cold, dark, or eerie.

Let’s be honest, backyard camping is also easier. A lot of preparation goes into a distance camping trip, while setting up outside offers more ease. Whatever you forgot is just steps away and dinner doesn’t even need to be cooked fireside. Plus, there are no reservations to be made, and with campgrounds filling up at record speeds again this summer (as Californians find ways to travel safely during the pandemic), your backyard may be the only accessible place you can count on.

While prep work is minimal, it can also be part of the fun because it mimics much of the excitement of a vacation, without leaving the comfort of your home. Let kids get excited by packing a bag with snacks, entertainment, flashlights, extra blankets, and any other creature comforts they need. Check out our sample packing list for ideas on what to include (sidebar).

To make the experience extra, turn it into an event.

Set up a backyard scavenger hunt, play capture the flag, or make s'mores at a fire table. Bringing in some of the routines from traditional camping lends to the overall memorability of the experience and will bring a smile to your kids’ faces.

You can also turn backyard camping into a family affair, with a bigger tent and some board games. Grill up burgers and hot dogs or whatever your family would traditionally eat on a camping trip and commit to staying outdoors all night.

You can even string up fairy lights across the back fence or bring a telescope out to look for constellations and planets. Tell age-appropriate scary stories by flashlight or read a book together before falling asleep. If it gets cold, grab an extra blanket from indoors and cuddle up. And don’t forget to invite your dog for the fun. He’ll likely enjoy the outdoor adventure just as much as your two-legged kids.

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Hot Weather Horticulture HOW TO KEEP YOUR GARDEN HAPPY IN THE HEAT  BY FAITH LEWIS Chances are you’re reading this from the comfort of your air conditioned house with windows closed and curtains drawn in hopes of staving off the sweltering summer heat. But outside, your poor plants are drooping and lamenting the fact that they don’t have the option of escaping inside.

Plants do have some natural ability to regulate high temperatures, but any time they’re sub-

jected to sustained heat above 90 degrees they will – with few exceptions – struggle to survive.

Leaves wilt as water evaporates quickly on hot summer afternoons and blossoms droop as energy is rerouted to cooling efforts. Plants can even get sunburned under the strongest summer sun. So, how do we avoid a struggling summer garden?

1. Pick the right plants. Drought resistant and heat loving plants like cosmos, marigolds, salvia, and lantana do particularly well.

2. Water often and correctly. Ensure that you’re not just watering the surface, which will encourage plants’ roots to grow shallow and wide, and avoid watering during the afternoon when water droplets can actually act as magnifying glasses that lead to sunburns.

3. Add mulch several times throughout the year to help keep the soil cool.

4. Create some shade with plants of different sizes or build shade structures.

THE BUZZ ON MOSQUITOES Two of the 18 mosquito species in San Joaquin County can transmit West Nile Virus, meaning those bites can be more serious than just an annoying itch. “Whether you are in rural, urban, or suburban areas, mosquitoes will be active as long as standing water is available,” San Joaquin County Mosquito and Vector Control District’s Aaron Devencenzi says. Luckily, he has some advice on how to avoid mosquitos and their bites:

1. Eliminate all sources of standing water (where mosquitos breed).

2. Avoid spending time outside at dusk and dawn when mosquitos are most active and use mosquito repellent when outside.

3. Keep mosquitoes outside by using door and window screens.

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SUMMER GARDEN CHORES Water, water, and more water. Consider setting up an automatic drip system to satisfy your thirsty plants.

Keep on top of weeding so your plants aren’t competing for water and nutrients.

Wait for bulb foliage to die back naturally before doing any trimming or digging them up for the season. Ensure bulbs are stored in a cool, dry place to avoid rot.

Be sure to deadhead your roses and cut back hardy geraniums to encourage repeat flowering.

Avoid wind damage by staking tall perennials like gladiolus.

Harvest potatoes and make sure the soil stays moist without overwatering.

Harvest lettuces and resow seeds every two weeks to ensure a constant supply all summer long.

Prune plum and cherry trees.

Make sure your fruit trees are getting the nutrients they need with liquid feed or slow-release fertilizers.

Cut off runners on young strawberry plants to encourage the plant to produce fruit instead of diverting its energy. For mature plants, encourage new growth by pegging the plantlet (a mini plant at the end of the runner) with a hairpin so it is in contact with the soil and can send out roots of its own.

Watch for aphids and other pests on the underside of leaves.

Ensure compost bins are well aerated by turning the compost monthly.

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MY FLOWERS BRING ALL THE BEES TO THE YARD

BEE FRIENDLY

Want a garden that looks good and is good for our favorite pollinators? Plant these flowers and your garden will be abuzz.

Goldenron California Poppy Butterfly bush Coneflower Lavender

TURN YOUR BACKYARD INTO A POLLINATOR’S PARADISE  BY FAITH LEWIS D FAITH LEWIS, CHERIE SINTES-GLOVER & MICHAEL OLSEN Globally, bee populations have been on the decline for the better part of a century, a troubling trend considering the important role these pollinators play in our survival. “We would not have the variety and supply of different foods available if we didn’t have honeybees helping us,” says Cherie Sintes-Glover, founding director of the Big Valley Beekeepers Guild.

“As one of the greatest agricultural areas in the world, our farmers here in San Joaquin County depend on pollinators and bees to facilitate high yields and harvests.”

Home gardeners can help ensure that even urban areas serve as an oasis for bees by planting a variety of flowering perennials, shrubs, and trees. Cherie also recommends providing a shallow water source (such as a birdbath) with river rocks or other “floaties” to allow bees to get a drink without falling in. Above all, avoid pesticides, which can immediately kill bees and have a huge impact on hive health. “Plants that have blue,

CHERIE’S TIP:

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purple, and yellow flowers are attractive to bees,” says San Joaquin County Office of Agricultural Commissioner’s Gabriel Chan. While bees do see in color, they perceive the blue end of the spectrum more vividly, easily recognizing these flowers as a source of food. Red flowers actually appear black and therefore don’t tend to attract bees.

Gabriel encourages the public learn more about the importance of bees and the role they play in our ecosystem, which Cherie says the Big Valley Beekeepers Guild is more than happy to help with.

Follow the Big Valley Beekeepers Guild on Instagram or join one of their monthly meetings.

BigValleyBeekeepersGuild.org @bigvalleybeekeepers

Avoid planting California buckeye, whose flowers are poisonous to honeybees.

JUNE 2021 | SANJOAQUINMAGAZINE.COM

NATIVE BEES

While we all know honeybees are champion pollinators, they’re not actually native to North America; they were introduced by European settlers in the 1600s.

California’s 1600 species of native bees also have a big part to play in the pollination scene here in San Joaquin County.

California carpenter bee: These big black bees are extremely docile and cannot sting.

California bumble bee: This fuzzy pollinator loves cherry, apple, and other agricultural blossoms.

Ultra-green sweat bee: You might not even recognize these green metallic insects as bees.

Long-horned bee: This bee gets its name from the males’ long antenna and are particularly fond of blanket flower.

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RARE AND RELAXED SEAFOOD DINING IN STOCKTON

Bubbling seafood boils, pots of fresh ingredients, the freedom to have the seafood you want, the way you want, in a friendly environment – it doesn’t get any better! Dive into an exceptional dining experience that will leave you feeling like you just spent an afternoon on the beach at Stockton’s own Cajun restaurant, Blazin’ Cajun. That’s just what Owner Sam has in store for you with her fun, laid-back dining experience where you’ll feel just like a guest in her home—and she wouldn’t want it any other way.

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cravings

dining experience, memorable, easy, and carefree at Blazin’ Cajun. She started dreaming about opening her own place years ago and it finally happened in February 2020.

“Cooking has always been my passion and a huge stress reliever in my life,” says Sam. Her dinner guests would often rave about her seafood boil and ask if she ever considered opening a restaurant.

“I, of course, never admitted it back then, but it’s always been my secret desire to open up my own place,” Sam admits. With her determination, belief in what she’s doing, and her tenacity, Sam has been able to make Blazin’ Cajun thrive.

For food, start your meal with the house fries, perfectly seasoned French fries topped with shrimp and

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and sip on anything that strikes your fancy.

Many customers enjoy micheladas with their seafood, enhancing the flavors these dishes have to offer.

The atmosphere at Blazin’ Cajun is perfect for date nights, doing something a little out of the ordinary with friends, or enjoying some family time. “It’s [a] comfy, cozy, wear your flip-flops type of a place,” explains Sam. A great spot to keep things low key and casual while enjoying some really scrumptious food with people you care about. With plenty of patio seating as well as a very comfortable dining room, Blazin’ Cajun is a great choice, year-round. You might even run into Sam while you’re there, and while she’s usually in the kitchen making sure things are running smoothly in the heart of the restaurant, she also makes her rounds. Sam says, “I know how important the dining experience is to people, so I like to chit chat with the customers and make sure everyone’s enjoying themselves.” a drizzle of white garlic sauce. Then, slip into nirvana by either taking a trip to “The Bay” their signature dish (a seafood boil bucket that includes a half pound of snow crab legs, a half-pound of headless shrimp, two ears of corn, and two servings of potatoes, all cooked flawlessly by Sam and her team of customer-focused staff), or create your own bucket with ingredients of your choice. Families might want to go ahead and order “The Sea,” a bucket sized to feed a family. It has two pounds of crawfish, king crab legs, head on shrimp, and lobster tail—basically it’s the ocean in a bucket. No evening would be complete without dessert. Sam is a big believer in something sweet to bring a scrumptious end to any meal. They offer both churros and beignets, but Sam is a sucker for the beignets, and rightfully so. Soft, delicious pieces of dough deep fried and lightly powered with sugar?—sign us up!

When you dine in, grab a beer or a cocktail to enjoy with your meal.

Blazin’ Cajun has a full bar so you can wet your whistle

BLAZIN’ CAJUN 125 Bridge Pl., Stockton (209) 594-0581

SJMAG.COM

| JUNE 2021 63

local food scene

IT’S TAPAS TIME FOUR MOUTHWATERING APPETIZERS TO TRY

 BY MEGAN MEINTASIS

TOMA BREAD

Sitting around a table of family and friends, sharing in delicious food and delightful conversation is a gift that most of us won’t be taking for granted any time soon. With that in mind, we’ve rounded up some of the tastiest tapas in town. So grab your purse, and your people - it’s tapas time!

FETA CHEESE TRIANGLES With elegant patio dining, prime locations in both Stockton and Lodi, and a menu full of mouth- watering entrees, Papapavlos is the perfect spot to meet up and share in a tapa or two. If you’ve not tried the Feta Cheese Triangles, you’re missing out.

These buttery Filo triangles are filled with feta cheese and baked until they’ve turned a beautiful golden brown. Order with a side of tzatziki or hummus, you’ll be glad you did!

PAPAPAVLO'S BISTRO & BAR 501 N. Lincoln Center, Stockton (209) 477-6133 Papapavlos.com

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TOMA BREAD

BRUSCHETTA

HUEVOS DIABLO

Located in the heart of Lodi’s wine country, Towne House Restaurant is the picture of elegance and serenity, with a menu to match. If you’re looking for a truly decadent tapa, the Toma bread is sure to suit your fancy.

House made brioche stuffed with whipped cream cheese, toma cheese, and fresh herbs: it doesn’t get much better than that!

With a patio that takes you straight to Italy, and a menu that leaves you saying, “Momma Mia, that was good,” Lodi’s Pietro's Trattoria is truly a local gem. All of the dishes are served family style and meant to be shared, so it’s the perfect place to go for tapas.

You can’t go wrong with ordering the bruschetta...grilled ciabatta bread topped with fresh tomatoes, garlic, basil, and olive oil, it’s a classic taste that never gets old!

Family owned and operated since 1993, Bud’s Seafood Grille is a local seafood staple.

But, seafood isn’t the only thing on the menu worth ordering. If you and your crew are in the mood for something spicy and satisfying, the Huevos Diablo has your table’s name on it. Served up as four spicy and filled egg halves sprinkled with hot paprika, it’s a flavor explosion!

PIETRO'S TRATTORIA

314 Lincoln Center, Stockton (209) 956-0270 BudsSeafood.com

TOWNE HOUSE RESTAURANT 2505 W. Turner Rd., Lodi (209) 334-6988 WineRose.com

JUNE 2021 | SANJOAQUINMAGAZINE.COM

317 E. Kettleman Ln., Lodi PietrosLodi.com (209) 368-0613

BUD'S SEAFOOD GRILLE

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summer sippers

LUDICROUS 2018 WHITE WINE From Macchia (once “the spot” for red wines), the introductory white wine is an awardwinning blend with accolades from the Sunset International Wine Competition.

2018 ‘MEAN WANDA’ UNOAKED CHARDONNAY For those who don’t like the buttery/ oaky qualities many chardonnays are known for, this rendition from Viaggio Estate & Winery will be pleasing on the palette. Subtle flavors of apple and peach match the wine’s aromas.

2019 ARCHGATE PINOT NOIR ROSE If you’re

IT’S WHITE WINE SEASON  BY NORA HESTON TARTE / D

SUZANNE LEDBETTER

It’s a hard time of year for those red-only drinkers. As we head into hotter months when a glass of wine on the porch on a Sunday afternoon sounds delightful, we know sipping anything darker than a rose is going to be hard. And while certain syrahs and pinot noirs can be pleasant with a nice chill, it’s best if we can give into the blanc varietals at least for a few months. But what if you swear a sauvignon blanc and chardonnay just aren’t for you? Luckily, not only is it possible to find these two varietals that don’t evoke the same strong flavors of lemongrass and buttery oak respectively, but there is also a world of other whites available right here in Lodi that offer more options for those white wine drinking months.

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2019 ALBARIÑO TERRA ALTA VINEYARD Lodi’s hot climate is ideal for Spanish varietals and Bokisch Vineyards is one of the best places to dive into a cool albariño. As a white wine, it’s surprisingly complex, and as the estate’s flagship wine, it earned 90 points from Wine Enthusiast.

MUSCAT 2019 Mettler Wine creates this dessert vino with floral aromas of honeysuckle and orange blossom punctuated by flavors of stone fruit and mandarin oranges. The delicate mouthfeel is a pleasing balance to the wine’s sweetness.

2020 FIANO Oak Farm Vineyards brings this estate-grown Southern Italy varietal to California with vibrant notes of buttered pecan, honey, and lime rind. The brand-new wine scored 94 points and was named Platinum at the 2021 Winemaker’s Challenge International Wine Competition.

looking to walk the line between red and white varietals, this local’s delight from Weibel Family Winery and made from pinot noir grapes boasts Bing cherries, pomegranate seeds, and white peach on the nose with a dry finish of strawberries, watermelon, and blood orange flavors.

CLAIRETTE BLANCHE 2019 This rare varietal from Acquiesce Vineyards is complex, blending floral aromas and sweet fruits with almond and a spicy quality that lingers on the acidic finish.

2019 MARKUS JOEY INSIEME Another award-winner, scoring 90 points from Wine Enthusiast, this Markus Wine Co. dry Torrontes has a chalky texture as well as flavors of white pepper and grapefruit.

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cravings

SUMMER’S SIMPLEST SUPPER DIY POKE BOWL  BY SUZANNE LEDBETTER This authentically Hawaiian dish has made its way from the tropical islands of Hawaii to the mainland—and we are ALL about it! Poke is the quintessential summer supper. You don’t have to fire up the grill or heat up the stove, just slice up your favorite fresh fish, add some toppings of your choice, and enjoy a taste of the tropics. Poke (pronounced poh-kay) translates to section or slice, and refers to fresh fish that can be served as an appetizer or main course. The opportunities are endless and nutritious, too, but we’ve got a couple tips on making it the best. Check out our recipe below. It’s a glorious concoction of sushi-grade ahi tuna, sweet onions, soy sauce, sesame oil, macadamia nuts, and scallions. Enjoy!

bowls. Divide rice equally. Layer with ingredients and drizzle with the sesame vinaigrette. Garnish with your favorite toppings.

TOP IT OFF When it comes to toppings,let your imagination run wild! If you like it, use it!

Edamame Spring onions Avocado Wonton chips Toasted coconut Chopped pineapple Chopped mango Mandarin oranges Sliced almonds Crispy fried onion rings Fresh jalapenos Pickled purple onion Fresh mixed greens Cucumber Shredded carrots Radishes Fresh herbs Sesame seeds

GET THE GOODS

Hard to Find Sushi-Grade Tuna

SAKURA JAPANESE GROCERIES & GIFTS

4343 Pacific Ave. Stockton, (209) 477-3939 SakuraGroceries.com This authentic Japanese market will be your go-to spot for all things poke. From hard-to-find toppings to the freshest fish around, stop here to get the good stuff.

POKE ESSENTIALS RECIPE 1 lb. sushi grade tuna 1 ½ tbsp. soy sauce ¼ tsp. ginger 1 tbsp. sesame oil ¾ tsp. Hawaiian salt ¼ c. thinly sliced Maui yellow onion ½ c. chopped green onion 1/8 tsp. gochugaru powder 1 tbsp. finely chopped toasted Macadamia nuts 2 c. steamed rice 2 c. leafy green of choice

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Vinaigrette (Optional) 2 tbsp. soy sauce 2 tbsp. rice vinegar 2 tbsp. olive oil 1 tbsp. toasted sesame oil 1 tbsp. honey 1 tbsp. freshly squeezed lime juice

DIRECTIONS Cook sushi rice and keep warm. Place all ingredients for the vinaigrette in a mason jar and shake vigorously. Place in the refrigerator until ready to serve. Divide greens amongst all

EDITOR’S TIPS • Choose high quality sushi-grade tuna • Tell your fish monger what you are looking for • Prepare just before serving • Slice tuna into 1-inch cubes • Slice fish against the grain • Use Japanese sushi sticky rice for the most authentic taste

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summer sips BARELY BUZZED BarelyBuzzed.net @barelybuzzed

FROZEN FLOWERS Prepare your water: Boil and cool distilled water to limit the impurities and air bubbles that make ice cloudy.

Choose your flowers: Use only edible flowers that have been grown to be eaten (to ensure they haven't been treated with chemicals).

Freeze your ice cubes: Work in layers. Fill an ice tray a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top and freeze again.

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STEP UP YOUR COCKTAIL GAME WITH CUSTOMIZED CLASSES  BY FAITH LEWIS / D MISS MAI PHOTOGRAPHY Summer has a way of running away with our imagination and leaving us on a beach somewhere with a fruity cocktail and not a care in the world. Thanks to Amin Mozeb, at least that perfect homemade cocktail is within reach – even if your mixology mastery doesn’t surpass cracking open a canned cocktail.

“I was able to travel the world as a bartending nomad and train with, consult with, and create with the finest mixologists on earth,” says Amin, who is putting his 15 years of experience to work with Barely Buzzed, his cocktail catering business. His latest addition to the line up? Private and fully personalized cocktail classes. Barely Buzzed’s cocktail classes came about while Amin was looking for creative

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ways to keep his business afloat during the pandemic. Hosted at The Venue in Lodi, you’ll have the chance to perfect STAYCATION two different cocktails (like “Through 3 oz. fresh coconut water the Looking Glass,” pictured) over the 1½ oz. gin (Amin’s tip: I prefer gin because it gives course of the 90-minute class. Classes it more floral notes but vodka or rum works just accommodate between six and twenty as well) people and are planned around the ½ oz. fresh lemon juice theme of your choosing. ¼ oz. honey syrup (1:1) Book a private class or keep tabs 1 oz. seltzer on Instagram for news on the brunch, 1 dash orange bitters around-the-world, and era-themed public Tools: blender cocktail classes that are currently in the Glass: drained small coconut shell or double Old works. In the meantime, up your cocktail Fashion glass game with Amin’s stunning floral ice Garnish: orchid and mint sprig cubes or try your hand at recreating his Combine the ingredients in a blender and add 10 beginner-friendly “Staycation” cocktail. oz. of crushed ice. Blend for 10 seconds, then pour Because, as Amin will tell you, life is too into a coconut shell or double Old Fashioned glass and add garnish. short for a bad cocktail.

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| JUNE 2021 71

tidbit Everyone is welcome at Bud’s Seafood Grille.

Friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with fresh sourdough bread made exclusively for Bud’s by our local Genova Bakery. The covered outdoor patio seats thirty and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and dining room which now offers more window tables for a lovely view of Lincoln Center while you dine. While at the bar, take advantage of the nightly deals on bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch. Happy hour daily with $1.00 off all beer & well drinks 4pm -6:30pm.

BUD’S SEAFOOD GRILLE 314 Lincoln Ctr., Stockton (209) 956-0270, budsseafood.com

SMITTY’S INCREDIBLE CANDY

IS HERE TO SATISFY WINE COUNTRY’S SWEET TOOTH  BY FAITH LEWIS in a white or dark chocolate version. The blend of walnuts (grown at Smitty’s estate) and locally produced pecans give the candy a local and creator of Smitty’s satisfying crunch and a Incredible Candy made it his subtle saltiness that plays mission to craft the perfect off the flavors of your sweet treat to pair with favorite port or medium local wines. His chocolatey to heavy bodied red confections have been in the wine. Not in the mood works for two years and just to pop open a bottle? became available for sale No problem. Smitty’s earlier this year. His 2.5 oz.

Incredible Candy is and 5 oz. boxes are available great to add a sweet now at Peltier Winery, Good crunch to your favorite Mills Winery, ice cream or Berghold Winery, cheesecake, mix Michael David into homemade SMITTY’S INCREDIBLE Winery, Ironstone cookies, or as a CANDY Winery, and online. sweet addition to SmittysIncredibleCandy.com The candy your charcuterie @smittysincrediblecandy currently comes board.

You know which local wine pairs best with steak, chicken, or seafood feasts—but what about those wine lovers with a sweet tooth? The life-long Lodi

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Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop.

Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around.

Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured).

MIKASA JAPANESE BISTRO 2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288 15138 S Harlan Rd., Lathrop, (209) 858-1818

Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.

MIDGLEY’S PUBLIC HOUSE 296 Lincoln Center Stockton, (209) 474-7700 midgleyspublichouse.com

C O M E S E E O U R N E W LY R E M O D E L E D

DINING ROOM & FULL BAR

Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.”

Hours: Mon - Thur 11AM to 9PM, Fri Sat 11AM to 9:30PM, Sun closed

KOMACHI SUSHI 307 S. Lower Sacramento Rd. Ste. D Lodi, (209) 334-3131 SushiKomachi.com

OUR JUNE PIZZA OF THE MONTH "THE DESPERADO" Breakfast Lunch & Dinner:

Authentic New York Style Pizza • Salads • Soups Sandwiches & More...

Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.

2 3 0 0 W. A l p i n e , S t o c k t o n

209.462.6668

TRACY THAI 1035 Central Ave., Tracy, (209) 833-9703

Serving San Joaquin County since 1979 We use ingredients of only the highest quality when preparing our meals. We cook using 100 percent cholesterol-free cooking oils, for a delicious and healthy meal. If you would like to order something not listed in the menu, we will do our best to accommodate you in any way we can. Gift Certificates available.

Mon-Fri: 11am-2:30pm & 5-10pm Sat-Sun: 12pm-10pm

PEKING RESTAURANT 7555 Pacific Ave., Ste. 115 Stockton, (209) 957-0617 pekingstockton.com

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WIN DINNER fresh ON US WEEKLY WINNERS

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EVER WONDER WHY THERE’S “RIB” IN “RIBBIT”?  BY FAITH LEWIS some ribs, Rob's Frog Sauce’s mouthwatering tang and black pepper finish is sure to spice up your backyard barbecue.

Joaquin County native Rob Rob's Frog Sauce has Ryan has been turning heads been winning awards since and turning ribs around the 2017, including Kansas world with his award-winning City American Royal Sauce rubs and Rob's Frog Sauce.

Competition’s “Best Sauce Why frog? Because everyone on the Planet” and placing knows to get that perfect first in the Scovie Awards in barbecue ribs flavor you need New Mexico earlier this year. to rub-it, rub-it. And then Now it comes in six flavors: you need some sauce.

Original, Sweet & Tangy, Rob's Frog Sauce is the Sweet Chipotle, Manganero perfect finishing sauce to (Mango Habanero), Sweet bring a little zing to anything Sophistication, and from beef brisket Raspberry Chipotle. to chicken or pork Pick some up ribs. Some even at a local Save swear by his sauce ROB'S FROG SAUCE Mart Supermarket, on watermelon.

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“WHEN ALL’S SAID AND DONE, ALL PATHS LEAD TO THE SAME END. SO IT’S NOT SO MUCH WHICH ROAD YOU TAKE, AS HOW YOU TAKE IT.”

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